Ripening of Mangos Following Low-temperature Storage

The effects of harvest maturity of mangos (Mangifera indica L.) on storage tinder various low-temperature regimes and the influence of storage on quality development during subsequent ripening at higher temperatures were investigated. The capacity for storage of mango fruit depended on harvest maturity, storage temperature, and the time of harvest within the season. Development of peel and pulp color, soluble solids concentration, pH, and softening in `Amelie', `Tommy Atkins', and `Keitt' mangos occurred progressively during storage for up to 21 days at 12C. Based on the level of ripening change that occurred during 12C storage, immature fruit showed superior storage capacity than fruit harvested at more-advanced stages of physiological maturity. On transfer to ripening temperatures (25C); however, immature fruit failed to develop full ripeness characteristics. Mature and half-mature fruit underwent limited ripening during storage at 12C, the extent of which increased with progressive harvests during the season. Ripening changes during storage for 21 days were less at 8 and 10C than at 12C. Chilling injury, as indicated by inhibition of ripening, was found at all harvest stored at 8C, and in early season harvests stored at 10C. Fruit from mid- and late-season harvests stored better at 10 than at 12C, with no apparent signs of chilling injury. Flavor of mangos ripened after low-temperature storage was less acceptable than of those ripened immediately after harvest. Suggestions are made for maximizing storage potential by controlling harvest maturity and storage temperature for progressive harvests throughout the season.

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Effect of Hot Water Exposure Duration, Storage and Hot Water Temperature on Chilling Injury, Incidence and Quality of Keitt Mango (Mangifera indica L.)

Journal of Experimental Agriculture International ◽

10.9734/jeai/2019/v41i630442 ◽

2020 ◽

pp. 1-8

Author(s):

Senewa Bobby Pholoma ◽

Vallentino Emongor ◽

Seoleseng Tshwenyane

Keyword(s):

Low Temperature ◽

Fruit Quality ◽

Storage Temperature ◽

Mangifera Indica ◽

Chilling Injury ◽

Hot Water ◽

Injury Incidence ◽

Low Temperature Storage ◽

Physiological Processes ◽

Temperature Storage

Low temperature storage is the most effective method of extending postharvest life and maintain fruit quality because it delays physiological processes such as ethylene production and senescence. Unfortunately, fruit such as mangoes are sensitive to low temperature storage and may be detrimental due to chilling injury, which reduces fruit quality. Effects of storage temperature, hot water at various temperatures and durations on alleviation of mango chilling injury and quality were evaluated on Keitt mango for the growing season in Botswana. The treatments were fruits dipped in distilled water at room temperature (25±2ºC- control), dipped in hot water at 50 and 55ºC for duration of 3, 5 and 10 minutes and storage temperatures at 4, 7, 10, 13 and 25±2ºC, plus 95% RH. The results showed that as storage temperature at below 13ºC, chilling injury incidence and severity significantly (P ≤ 0.0001) increased. Atwater temperature from 25ºC to 50 and 55ºC and duration in which mango fruit was held in hot water, increased from 3 to 5 and 10 minutes, chilling injury incidence and severity significantly (P ≤ 0.0001) decreased.

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Optimum Harvest of Low-chill Melting and Non-melting Flesh Peach Cultivars for Direct Ripening and Ripening following Low Temperature Storage

HortScience ◽

10.21273/hortsci14502-19 ◽

2020 ◽

Vol 55 (4) ◽

pp. 487-495

Author(s):

Ming-Wei S. Kao ◽

Jeffrey K. Brecht ◽

Jeffrey G. Williamson

Keyword(s):

Low Temperature ◽

Linear Correlation ◽

Soluble Sugar ◽

Storage Conditions ◽

Soluble Solids ◽

Total Soluble Sugar ◽

Low Temperature Storage ◽

Flesh Firmness ◽

Harvest Maturity ◽

Temperature Storage

The physical and chemical characteristics of two melting flesh (MF) cultivars, TropicBeauty and Flordaprince, and two non-melting flesh (NMF) cultivars, UFSun and Gulfking, with advancing maturities, were determined at harvest, after ripening at 20 °C for 7 days (i.e., direct ripening) and after storage at 0 °C for 14 days then ripening at 20 °C for 7 days (i.e., ripening following low temperature storage). The NMF cultivars were able to retain flesh firmness better than the MF cultivars as fruit matured and ripened on the tree and after the two storage treatments. The NMF fruit of the least mature to the most advanced maturity groups (MGs) were ≈2 to 7 times firmer than the MF fruit in the same MGs after ripening in both storage conditions. For both MF and NMF fruit, a significant reduction of titratable acidity (TA) occurred with no significant changes in soluble solids content (SSC) and total soluble sugar (TSS) as maturity and ripening progressed on the tree and after ripening in both storage conditions. Minimum quality standards of “ready for consumption” peaches were used as general guidelines to determine the optimum harvest maturity of all four cultivars. The NMF fruit ripened directly had wider optimum harvest maturity ranges and could be harvested at more advanced stages than the MF fruit. The MF fruit that ripened following low temperature storage needed to be picked at earlier maturity stages than those that were directly ripened. The optimum harvest maturity of NMF UFSun for the low temperature storage treatment was more advanced than that of the other three cultivars due to abnormal softening found in the lower MGs after ripening. Linear correlation analyses showed that the skin ground color (GC) a* values of both MF cultivars and NMF ‘UFSun’ were highly correlated with the flesh color (FC) a* values, suggesting that GC a* values can be an informative harvest indicator for this NMF cultivar instead of the traditionally used FC. The GC a* values also had high linear correlation with TA for all four cultivars, suggesting that TA can be a potential maturity index for both MF and NMF peaches. Significant correlations of GC a* values and flesh firmness (GC-FF) were found in all four cultivars in one year but only in MF peaches in both years, showing that flesh firmness was the most consistent maturity indicator for the MF cultivars in this study.

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Harvest Maturity and Concentration and Exposure Time to Acetylene Influence Initiation of Ripening in Mangos

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.115.3.426 ◽

1990 ◽

Vol 115 (3) ◽

pp. 426-430 ◽

Cited By ~ 12

Author(s):

A.P. Medlicott ◽

Mayé N'Diaye ◽

J.M.M. Sigrist

Keyword(s):

Exposure Time ◽

Mangifera Indica ◽

Soluble Solids ◽

Similar Response ◽

Immature Fruit ◽

Color Development ◽

Solids Concentration ◽

Peel Color ◽

Before And After ◽

Harvest Maturity

The effects of acetylene at 0, 0.1, 0.2, 0.4, 0.8, or 1.6 ml·liter-1 and exposures of 4, 8, 12, or 24 hours on ripening initiation In mangos (Mangifera indica L.) harvested at three stages of maturity were investigated: Ripeness was assessed before and after treatment in `Tommy Atkins', `Ruby', and `Amelie' mangos by analysis of texture, peel, and pulp color development, soluble solids concentration, and pH. The initiation of ripening depended on the acetylene concentration, exposure time to acetylene, the physiological maturity of the fruit at harvest, and on the cultivar. Changes that can occur during ripening bad different sensitivities to acetylene gas. Acetylene treatment of 0.1 or 0.2 ml·liter-1 for 24 hours at 25C initiated softening, but had no effect on the other ripening processes measured. All the ripening changes measured were initiated with a 24-hour exposure to 0.4 ml·liter-1 in `Tommy Atkins', while 0.8 ml·liter-l was required with `Ruby' mangos. There was an interaction between gas concentration and exposure time taken to Initiate ripening. The 0.8 ml·liter-1 acetylene treatment required 24 hours to initiate full ripening, while 8 hours were required with 1.6 ml·liter-l acetylene and 1.0 ml·liter-1 ethylene. Mature and half-mature fruit showed a similar response to gas treatments; immature fruit failed to show full ripening initiation, although softening and peel color development were enhanced.

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Storage Temperature and Atmosphere Alleviates Chilling Injury of Marula (Sclerocarya birrea subspecies caffra) Fruit

10.36811/ijpsh.2021.110029 ◽

2021 ◽

pp. 28-44

Author(s):

Agisanyang Tautsagae ◽

Vallantino Emongor ◽

Seoleseng Tshwenyane ◽

Cornelia Gwatidzo

Keyword(s):

Low Temperature ◽

Shelf Life ◽

Electrolyte Leakage ◽

Storage Temperature ◽

Chilling Injury ◽

Modified Atmosphere Packaging ◽

Proline Content ◽

Low Temperature Storage ◽

Sclerocarya Birrea ◽

Temperature Storage

Low temperature storage is the most effective technology for keeping quality and extending the postharvest life of fresh horticultural produce. However, horticultural produce of tropical and subtropical in origin such as marula fruit are susceptible to chilling injury (CI) when stored at temperatures below their critical minimum temperatures. Therefore, low temperature storage alone is not ideal for produce of tropical and subtropical in origin. The aim of this research was to elucidate the influence of modified atmosphere packaging (MAP) on CI of marula fruits. Storage temperature below 12ºC significantly (P < 0.05) increased CI incidence and severity, and proline content of marula fruit. Marula fruit in MAP had significantly (P < 0.05) lower electrolyte leakage than fruit stored in Air. The results further showed that marula fruit stored at 12?C in MAP had significantly longer shelf-life of 21 days than fruits in Air stored at various temperatures which had a shorter shelf life. It was concluded that marula fruits be stored in MAP at 12°C plus 90-95% RH to alleviate CI incidence and severity and maintain fruit quality and extend shelf-life. Keywords: Marula Fruit; MAP; Chilling Injury; Proline Content; Electrolyte Leakage

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Different bio-chemical changes at low temperature storage on chilling injury and storage life of commercial cultivars of mango Mangifera indica L.

International Journal of Chemical Studies ◽

10.22271/chemi.2021.v9.i1an.11668 ◽

2021 ◽

Vol 9 (1) ◽

pp. 2872-2876

Author(s):

Yugandhar G ◽

Bhagwan A ◽

Kiran Kumar A ◽

Cheena J

Keyword(s):

Low Temperature ◽

Mangifera Indica ◽

Chilling Injury ◽

Storage Life ◽

Chemical Changes ◽

Low Temperature Storage ◽

Commercial Cultivars ◽

And Storage ◽

Temperature Storage

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Perlakuan Panas untuk Mengurangi Gejala Kerusakan Dingin pada Mangga (Mangifera indica L.) var. Gadung selama Penyimpanan pada Suhu Rendah

Comm Horticulturae Journal ◽

10.29244/chj.1.1.8-13 ◽

2017 ◽

Vol 1 (1) ◽

pp. 8

Author(s):

Gysberth Pattiruhu ◽

Yohannes Aris Purwanto ◽

Emmy Darmawanty

Keyword(s):

Low Temperature ◽

Low Temperatures ◽

Mangifera Indica ◽

Chilling Injury ◽

Hot Water ◽

Low Temperature Storage ◽

Stage Of Development ◽

Chemical Content ◽

Temperature Storage

Mango (Mangifera indica L.) is perishable horticulture product. Commercially, mango fruits are harvested at the mature-green stage of development and are handled at low temperatures to facilitate shipping. However, long term low temperature storage of mature-green mango fruits is currently risky because of chilling injury (CI). The ojective of this study was to examine quality changes of mango during storage at 8 oC after heatshock treatment. Heatshock treatment consist of hot water treatment (HWT) at temperature of 55 oC in 3 and 10 minutes and intermittent warming (IW) at temperature 20 oC for 1 day after 2 and 3 days of low temperature storage. The result showed that HWT of 55 oC in 3 minutes could decrease of weight loss and maintain the quality and chemical content of mango during storage at low temperatures. While IW treatment after 2 and 3 days at low temperature storage in this study was not effective in reducing chilling injury and maintaining quality of mango.Keywords: chilling injury, hetshock treatment,low temperature storage, mango

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Hydrothermic Treatment Effects on Some Ripening Changes on Mango Fruits (Mangifera indica L) `Crillo de Bocado' during Storage: II. Chemical Parameters

HortScience ◽

10.21273/hortsci.33.3.520e ◽

1998 ◽

Vol 33 (3) ◽

pp. 520e-520

Author(s):

Juan E Manzano ◽

Oswaldo Valor

Keyword(s):

Low Temperature ◽

Storage Time ◽

Storage Temperature ◽

Mangifera Indica ◽

Soluble Solids ◽

Soluble Solids Content ◽

Chemical Parameters ◽

Randomized Design ◽

Solids Content ◽

Green Stage

Mango fruits `Criollo de Bocado' harvested at the mature-green stage were treated with a hydrothermic treatment of 55 °C for 3 min and stored for 20 days at temperatures of 10 ± 2, 15 ± 2 and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Some chemical parameters were analyzed, such as total soluble solids content (% TSS), pH, tritatable acidity, and TSS/tritatable acidity ratio. TSS content increased with storage time at low temperature. The pH increased measurably with storage temperature, while tritatable acidity values results had inconsistent data.

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